Hen in Pepitoria
Ingredients
For 3 people:
1/2 hen. 100 milliliters of olive oil. 1 medium onion. 5 big cloves of
garlic. 1 spray of fresh parsley. 2 laurel leaves. 3 grams of oregano. 1
egg. 40 grams of pinenuts. 8 peeled almonds and toasts. 300 milliliters
of white wine. 300 milliliters of water. Salt to the pleasure.
Way of Preparation
We clean the hen or we already buy it clean, we put him salt and we
sprinkle some oregano. We peel the onion and we cut in pieces. We catch
the pot Express, we toss olive oil and when this hot one, we add the
onion and we let him to put on a little golden. Now we have left to add
the hen, giving him some turns until it is gilded in the pot. It is the
moment to add the water, the wine and the salt that we estimate
necessary, allowing it to cook with the open pot. We take advantage to
prepare the other ingredients, peeling the garlics and mashing them in
the mortar, next to the parsley. We add it to the hen, with the laurel
leaves. We cover the pot and we let it him to cook during 60 minutes to
half fire. In a recipient we put to cook the egg with some water until
it is hard, and we separate him once cold the yolk of the white and we
reserve. We catch our mortar and we mash in him, the almonds, together
with the undone yolk and chopping the white of the eggs in small pieces
and we reserve everything. When he/she has cooked our hen, we open the
pot and we add him the almonds itched with the undone egg yolk, the
pieces of the white of the eggs and the pinenuts. We rectify it of salt
if was necessary and she looks that the broth covers the hen, if it is
not you add this way him it dilutes until she covers the whole meat. We
continue cooking the hen with the open cover other 30 minutes more to
slow fire. When it has finished this time it is necessary to check that
the meat this tender one to serve it to our table.
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